The idea with the chutney is to use what you have a GLUT of, try to keep equal quantities of each vegetable variety. If the veg is young, no need to peel or deseed, if larger I recommend you peel and deseed.


  • A combination of equal quantities of vegetables in glut, all rough chopped to equal size.  For example:
      • 8 onions
      • 8 capsicum of different colours
      • 6 eggplants
      • 6 zucchini
      • 6-10 squash
  • fruit – grated apple, grated pear or diced nectarine for added sweetness
  • 2 whole bulbs of garlic, grated
  • large knob of ginger, grated (peeled if old)
  • 4 teaspoons cumin seed
  • 2-3cm of fresh, grated turmeric, or 2 teaspoons of dried turmeric
  • 2 teaspoons yellow mustard seeds
  • 2 teaspoons brown mustard seeds
  • salt and pepper
  • approx half a cup of brown sugar,
  • oil to saute
  • Apple cider vinegar to just cover the veg


  1. Add all chopped vegetables to a large pot and saute using a small amount of oil.
  2. remove from heat and put into a large bowl.
  3. Return pot to heat and toast cumin seeds.
  4. Add turmeric.
  5. Return vegetables to pot and add all other ingredients.
  6. Stir and then simmer for 2 hours depending on the quantity.

To Preserve

  • Use clean, sterilized and hot jars.
  • Pour chutney into jars leaving 1cm of head space.  Wipe the rims of the jars to remove any errant chutney.  Seal tight.

How long?

Chutneys and relishes can be kept for about 6 months, but need to be refrigerated once opened and then should be used within 3 weeks.

I tend to trust my nose.  If it smells funny it is probably not good to eat.


Recipe courtesy of Heather Hristovski


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